This coffee cake has sweet and juicy fresh blueberries in every bite. The cake is incredibly moist and tender with a crunchy, buttery streusel topping that adds a perfect contrast of texture, and is drizzled with a delicious light lemon glaze. Perfect for breakfast with your morning coffee. It will feel like a slice of pure indulgence!
I’m not sure if this counts as a true coffee cake or is more a crumb cake.
Google tells me that the difference is the amount of streusel topping. This ones has a good amount of streusel!
Coffee crumb cake was a special treat with my grandpa growing up, and always feels so nostalgic.
But what a special breakfast or brunch to make for guests or a special event!
Since this does take a few hours to prepare, you can make this ahead of time and freeze it. Then you can defrost by putting in the refrigerator the night before so it’s ready for the morning!
Flour or cornflour is added to the blueberries as this helps to suspend them in the batter and prevent too much sinking. You will find that some sinking still occurs, and this is normal.
For the cake, it’s important to measure the flour properly (spoon and level), as if there is too much flour you risk a dry and hard crumb. This cake should be soft and moist!
A few other tips:
- You can use salted or unsalted butter for the streusel, but make sure it is cold. This will ultimately add to the crunchy texture of the streusel.
- When making the streusel, don’t over-work the butter, as the heat will melt the butter and the texture won’t be as good.
- For the cake, use room-temperature butter! This is so that it can be properly creamed with the sugar.
- You can substitute white sugar for light brown sugar.
- The sour cream in this recipe can’t be substitute as it’s what makes the cake so moist, rich and tender. Adds a wonderful flavor, too!
- Scatter the streusel on top of the cake batter and blueberries – don’t press too hard or it will compact and sink into the batter.
- If your glaze is too thick, add more heavy cream or milk a teaspoon at a time. The glaze should be pourable but not so thin that it disappears and absorbs into the cake. Avoid adding the glaze to the cake while it’s still warm, or it will melt.
- The lemon juice in the glaze can be substituted with cream or milk if you don’t want the lemon flavor. But if you want extra lemon flavor, you can zest a lemon and ad to the blueberries in step 2 of the recipe!
Similar recipes you might like: coconut oil blueberry crisp, blueberry banana bread.
Sour Cream Blueberry Coffee Cake
This coffee cake has sweet and juicy fresh blueberries in every bite. The cake is incredibly moist and tender with a crunchy, buttery streusel topping that adds a perfect contrast of texture, and a delicious lemon glaze for topping. Perfect for breakfast with your morning coffee. It will feel like a slice of pure indulgence!
Ingredients
For the blueberries
- 2 cups fresh blueberries
- 1 tablespoon flour or cornstarch
For the streusel
- 1 cup all purpose flour
- 1 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup butter, cold and cubed
For the cake
- 1 3/4 cups all purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, at room temperature
- 1 cup granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
For the lemon glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons heavy cream or milk
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350ºF. Line a 9 inch springform baking pan with parchment paper and grease the bottom and sides of the pan with butter or spray with oil. Set aside.
- Prepare the blueberries: In a small bowl, add the blueberries and flour or cornstarch then toss to coat and set aside.
- Make the Streusel: In a medium size mixing bowl add the flour, brown sugar and cinnamon. Mix to combine. Add the cold, cubed butter and use a pastry cutter, fork or your fingertips to cut the butter into the flour mixture until you have a chunky crumb. Refrigerate until needed.
- Make the cake: In a small mixing bowl add the flour, baking powder, baking soda and salt. Mix to combine and set aside.
- In the large mixing bowl of a stand mixer fitted with the paddle attachment add the butter and sugar. Beat on a high speed to cream the ingredients together until light and fluffy. This will take about two minutes. Scrape down your mixing bowl.
- Add the eggs and vanilla extract and beat on a medium speed until incorporated - about 30 seconds. Add the sour cream and beat on a medium speed for about 30 seconds or until fully combined. Scrape down the mixing bowl again.
- Add the flour mixture to the mixing bowl and beat on a low speed until almost incorporated.
- Add half of the prepared blueberries then use a hand held rubber spatula to gently fold the blueberries into the cake batter. The batter will look and feel very thick.
- Transfer the cake batter in to the prepared baking pan and smooth out the top. Add the remaining blueberries followed by the streusel topping you made earlier.
- Bake in the middle of the preheated oven for 50-55 minutes. Checking after 40 minutes as you may need to add foil to the top of the cake to prevent over browning. The cake is baked when it no longer jiggles in the center and a toothpick inserted comes out clean.
- Remove the cake from the oven and leave to cool in the pan for 20 minutes. Unclip the pan and leave to completely cool at room temperature for a further hour.
- Make the glaze: In a medium sized mixing bowl add all of the glaze ingredients. Beat until smooth then drizzle the glaze over the cooled cake.
- Slice, serve and enjoy!
Notes
- Tips and tricks are in the blog post!
- Storage: Leftover Blueberry Coffee Cake should be stored in an airtight container and refrigerated for up to 5 days. Always bring to room temperature before eating. This Blueberry Coffee cake can also be frozen for up to one month. Defrost in the refrigerator for 14 hours.
Nutrition Information:
Yield:
10Serving Size:
1/10 cakeAmount Per Serving: Calories: 573Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 102mgSodium: 318mgCarbohydrates: 83gFiber: 2gSugar: 54gProtein: 7g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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